Freezing and thawing effects on fat, protein, and lactose
               levels of human natural milk administered by gavage and continuous infusion

Abranches, Andrea D.; Soares, Fernanda V.M.; G. Junior, Saint-Clair; Moreira, Maria Elisabeth L.

doi:10.1016/j.jped.2013.11.001

Acessibilidade / Reportar erro

Brasil

Español English

sumário « anterior atual seguinte »

Sumário

Original Articles • J. Pediatr. (Rio J.) 90 (4) • Jul-Aug 2014 • https://doi.org/10.1016/j.jped.2013.11.001 copy

Freezing and thawing effects on fat, protein, and lactose levels of human natural milk administered by gavage and continuous infusion ^☆ ☆ Please cite this article as: Abranches AD, Soares FV, Junior SC, Moreira ME. Freezing and thawing effects on fat, protein, and lactose levels of human natural milk administered by gavage and continuous infusion. J Pediatr (Rio J). 2014;90:384-8.

Authorship SCIMAGO INSTITUTIONS RANKINGS

OBJECTIVES:

to analyze the changes in human milk macronutrients: fat, protein, and lactose in natural human milk (raw), frozen and thawed, after administration simulation by gavage and continuous infusion.

METHOD:

an experimental study was performed with 34 human milk samples. The infrared spectrophotometry using the infrared analysis equipment MilkoScan Minor(r) (Foss, Denmark) equipment was used to analyze the macronutrients in human milk during the study phases. The analyses were performed in natural (raw) samples and after freezing and fast thawing following two steps: gavage and continuous infusion. The non-parametric Wilcoxon test for paired samples was used for the statistical analysis.

RESULTS:

the fat content was significantly reduced after administration by continuous infusion (p < 0.001) during administration of both raw and thawed samples. No changes in protein and lactose content were observed between the two forms of infusion. However, the thawing process significantly increased the levels of lactose and milk protein.

CONCLUSION:

the route of administration by continuous infusion showed the greatest influence on fat loss among all the processes required for human milk administration.

Human milk; Nutrition; Newborn

Route of administration	Fat^a	p	Protein^a	p	Lactose^a	p	Total calories^b	p
Natural	2.9 (1.1-5.8)	–	1.1 (0.5-2.6)	–	6.4 (4.9-6.7)	–	54.9 (37.4-87.5)	–
Natural gavage	3.0 (1.1-5.8)	0.054	1.2 (0.6-2.6)	0.060	6.4 (4.9-6.8)	0.110	55.4 (37.7-88.0)	0.052
Natural	2.9 (1.1-5.8)	–	1.1 (0.5-2.6)	–	6.4 (4.9-6.7)	–	54.9 (37.4-87.5)	–
Natural continuous infusion	2.7 (1.0-5.9)	0.000^c	1.2 (0.4-2.7)	0.308	6.4 (4.9-6.8)	0.190	53.1 (36.4-84.0)	0.001^c
Natural	2.9 (1.1-5.8)	–	1.1 (0.5-2.6)	–	6.4 (4.9-6.7)	–	54.9 (37.4-87.5)	–
Thawed gavage	2.8 (1.3-5.8)	0.335	1.3 (0.2-2.5)	0.046^c	6.5 (5.1-7.2)	0.000^c	54.3 (37.7-83.6)	0.966
Natural	2.9 (1.1-5.8)	–	1.1 (0.5-2.6)	–	6.4 (4.9-6.7)	–	54.9 (37.4-87.5)	–
Thawed continuous infusion	2.4 (1.0-5.1)	0.000^c	1.3 (0.2-2.5)	0.007^c	6.5 (5.0-7.0)	0.096	53.2 (35.3-78.2)	0.185
Natural gavage	3.0 (1.1-5.8)	–	1.2 (0.6-2.6)	–	6.4 (4.9-6.8)	–	55.4 (37.7-88.0)	–
Thawed gavage	2.8 (1.3-5.8)	0.108	1.3 (0.2-2.5)	0.014^c	6.5 (5.1-7.2)	0.000^c	54.3 (37.7-83.6)	0.726
Natural continuous infusion	2.7 (1.0-5.9)	–	1.2 (0.4-2.7)	–	6.4 (4.9-6.8)	–	53.1 (36.4-84.0)	–
Thawed continuous infusion	2.4 (1.0-5.1)	0.091	1.3 (0.2-2.5)	0.017^c	6.5 (5.0-7.0)	0.001^c	53.2 (35.3-78.2)	0.871
Natural gavage	3.0 (1.1-5.8)	–	1.2 (0.6-2.6)	–	6.4 (4.9-6.8)	–	55.4 (37.7-88.0)	–
Natural continuous infusion	2.7 (1.0-5.9)	0.000^c	1.2 (0.4-2.7)	0.812	6.4 (4.9-6.8)	0.123	53.1 (36.4-84.0)	0.000^c
Thawed gavage	2.8 (1.3-5.8)	–	1.3 (0.2-2.5)	–	6.5 (5.1-7.2)	–	54.3 (37.7-83.6)	–
Thawed continuous infusion	2.4 (1.0-5.1)	0.000^c	1.3 (0.2-2.5)	0.147	6.5 (5.0-7.0)	0.060	53.2 (35.3-78.2)	0.040^c

Sociedade Brasileira de Pediatria Av. Carlos Gomes, 328 cj. 304, 90480-000 Porto Alegre RS Brazil, Tel.: +55 51 3328-9520 - Porto Alegre - RS - Brazil
E-mail: jped@jped.com.br

Acompanhe os números deste periódico no seu leitor de RSS

[1] * Corresponding author. E-mail: bebeth@iff.fiocruz.br (M.E.L. Moreira).